1 (8 oz.) pkg. Baker's semi-sweet chocolate
1/4 c. butter, melted
1 c. chocolate cookie crumbs
1 c. milk
1/4 c. crunchy peanut butter
1 (4 serving size) pkg. Jello butterscotch flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip whipped topping, thawed
3/4 c. peanut brittle, chopped
3 tbsp. butter
Or use vanilla flavor and 2 tbsp. butterscotch topping

Chop 4 squares chocolate; set aside. Mix melted butter with cookie crumbs. Press into bottom of foil-lined 9 inch square pan. Blend milk and peanut butter in medium bowl. Add pudding. Beat with whisk 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanut brittle. Spread over cookie crumbs. Freeze 4 hours or until firm. Melt remaining chocolate with 3 tablespoons butter. Spread over pudding. Chocolate hardens immediately. Lift dessert from pan using "foil" handles. Cut into 18 bars.